Rum & raisin ice cream

1. The day before churning, prepare the raisins and make the custard. Put the raisins and rum in a small pan and heat gently until the rum starts to boil. Remove from the heat, cover and set aside to steep. When cooled to room temperature, cover and chill overnight.

2. Put the egg yolks in a large bowl, add both the sugars and the cornflour, then whisk until frothy. Pour the cream and milk into another pan and bring to a simmer. Pour the hot milk and cream onto the yolk mixture, whisking as you pour.

3. Rinse the pan, then sieve the custard back into it. Heat gently, stirring all the time, until the custard thickens slightly and coats the back of a wooden spoon (this can take about 15 minutes from start to finish). If you have a thermometer, it is ready at about 70ºC. Cool the custard quickly by tipping it into a large, shallow container. Once it reaches room temperature, cover and chill overnight.

4. The next day, drain the plumped-up raisins over a small bowl to catch the excess rum. Stir up to 50ml of this rum into the ice-cream base, then churn in an ice-cream maker until thick and spoonable. Transfer to a freezerproof container and fold in the raisins. Freeze until firm (about 4-5 hours). The alcohol lowers the freezing point of the ice cream, so it’s ready to scoop straight from the freezer.